Almond Cake (A Scratch Recipe)
"This moist, soft homemade almond layer cake is sure to become an instant favorite! We've frosted it with almond cream cheese frosting...."
INGREDIENTS
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1/2 cup ( 48g) sliced almonds
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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4 large eggs
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3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (54g) vegetable oil
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1 Tablespoon (12g) almond extract
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2 sticks ,1 cup, (226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (total weight 452g), slightly softened. I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
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2 teaspoons (8 g) almond extract
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1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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We used additional sliced almonds to decorate the cake and created texture in the frosting using a small offset spatula. Rosette border was piped with a star tip 21
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